Recent content by superbeek

That makes a lot of sense jimmy, man the advice in this thread has really turned around! last night i had a rack of ribs and a pork belly in the fridge that i had planned to smoke over the weekend, but it just didnt happen. in order to not waste the meat i ended up needing to bbq on a "school...

I disagree. Beef is technically “done” at 165 so, pulling it at that temp would save time. at 165 It would technically be done, just not tender. So in theory, I think the concept stands up and shouldn’t get anyone sick anymore than warming up a Tough left-over pot roast in the microwave.

This is a great post, thanks for all the hard work!

Really great info, you’re right when your racks get beyond double digits wrapping is a real pain. Hopefully I can figure out the process in time to “nowrap” it this summer!

Trying no wrap spare ribs for the first time tonight. Excited to see how they turn out. I do some catering and that means 10-20 racks of ribs, along with pork butts, maybe chicken, maybe brisket... so, to eliminate the need to wrap all those ribs would really be nice. Time, energy,expense...

Wish I would have taken a pic of the meat on the smoker... Missed opportunity, those are always the best pictures.

Thanks to all you guys for the encouragement, without you and beer I would have never went for it with such gusto and reckless abandon!

Pork turned out, nice amount of smoke and the temperature was very steady. The heat had a lot longer distance to travel so that really made managing the fire quite different, not bad, just different. Really had to baby the fire to maintain a good draw through the chimney, add a little bit at a...

Hashtag cozy smoker times

Thanks! Sure beats standing out in the snow. I'll be sure to check in tomorrow and take a couple pics of the setup in action. Well see how it does on a few butts and a couple racks of ribs.

Initially it was a bit smoky in the garage so, i was kinda wondering if this was going to be worth it... Now that the fire has burned down some and is running clean its actually pretty nice in there, a little smoky but not bad. I shut the door and things are warming up some. I have to go rub the...

Just got it all hooked up, which was a lot easier than i anticipated (how often does that happen?) The garage is getting a little smoky but its doable if i leave the doors cracked, also the smoker is warmed up and the little bit of grease in it from the last cook is making the smoke from the...